I like the idea of filling the void where the bone was with sausage. The sausage-wrapped thighs need to be browned first - they were an unappetizing/anemic-looking white. I cooked it for 1 hr. 15 minutes just to ensure that the sausage was cooked thoroughly. Even with the extra cooking time, the onions remained crunchy. (Perhaps if you choose to saute the chicken in some oil to brown it, the onions could be added to soften them up a bit.) Decent flavor, nice idea, but not so great that I would make it again.
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I like the idea of filling the void where the bone was with sausage. The sausage-wrapped...